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Copyright © 2021 by Ritzy Charters

Ritzy Charters LLC all Rights Reserved

International Yacht Broker Association Member
$ 34,000 - $39,100 / Week Plus Expenses Learn more
TOP SHELF Yacht Charter - Ritzy Charters
TOP SHELF Yacht Charter - Dining and salon
TOP SHELF Yacht Charter - aft deck dining and cockpit
TOP SHELF Yacht Charter - enclosed flybridge lounge
TOP SHELF Yacht Charter - Flybridge aft with awnings
TOP SHELF Yacht Charter - Primary cabin
TOP SHELF Yacht Charter - Primary head
TOP SHELF Yacht Charter - VIP forward queen
TOP SHELF Yacht Charter - Guest queen cabin
TOP SHELF Yacht Charter - Bow with lounge area
TOP SHELF Yacht Charter - upper helm station
TOP SHELF Yacht Charter - Cabinetry
TOP SHELF Yacht Charter - aft deck for fun
TOP SHELF Yacht Charter - Ready for some fun!
TOP SHELF Yacht Charter - Aft deck table
TOP SHELF Yacht Charter - personalized robes and Turkish towels
TOP SHELF Yacht Charter - "Chaser" tender to the Top Shelf!
TOP SHELF Yacht Charter - Beautiful new flooring.
TOP SHELF Yacht Charter - Reflections.

TOP SHELF Yacht Charter Motor Boat

$ 34,000 - $39,100 / Week Plus Expenses Learn more

Motor Boat Specifications

2007

Year Built

80.0 Ft

Size

21.5 Feet

Beam

5.5 Feet

Draft

Motor Boat

Type

Hatteras

Builder

2020

Refit

Speed: Cruise Speed 13k, Max Speed 21k

ACCOMMODATIONS

4

Cabins

8

Max Guests

3

Number of Crew

Cabin beds: 1 King(s), 3 Queen(s)

Locations

Winter Area

Caribbean Virgin Islands, Florida

Summer Area

New England, Florida, Annapolis - Maryland
TOP SHELF Yacht Charter Motor Boat
$ 34,000 - $39,100 / Week Plus Expenses
Accommodations
Crew Profile
Entertainment
Menu
Rates
Calendar

Accommodations

The full with beam of Top Shelf gives her lots of space aboard. Guests love to lounge in the spacious salon, and can opt to dine in the dedicated more formal dining room or enjoy the aft deck dining table. The upper deck enclosed lounge is a favorite, and guests can step aft for exterior sun, or lounging, Triangular awnings provide shade as needed. The bow is also set up with huge lounge pads for sunning or enjoying calm passages.
Below is the King Primary cabin -the berth is 76'x80"; VIP Queen cabin forward, port and starboard queen cabins all 60' x 80", You can enjoy watching your meals bring prepared with a visit to the "country kitchen" galley and table.
Top Shelf's interior was inspired in her recent refit by the colors, culture, and Ottoman flair of Turkey. Her cheerful blue and yellow palette, porcelain art and mosaic, and fine silk carpet give an exotic yet cozy comfort. Top Shelf is an excellent choice for any style charter.

Read more
Cabins :
4
King(s) :
1
Queen(s) :
3
Wash Basins :
5
Heads :
5

Layout

Yacht Charter TOP SHELF Layout

Ammenities

Helipad :
No
Jacuzzi :
No
A/C :
Full
Sun Awning :
Yes
Hammock :
No
Wind Scoops :
No
Deck Shower :
Yes
Bimini :
Yes
Hair Dryer :
Yes
Num Hatch :
4

Technical Details

Cruise Speed :
13k
Max Speed :
21k
Generator :
2 x Onan
Inverter :
no
Voltages :
110/220
Water Maker :
yes
Water Capacity :
326 gallons

Charter Types

Special Diets :
Yes
Kosher Diets :
Inq
Bbq :
Yes
Gay Charters :
Yes
Nude Charters :
Inq
Guest Smoke :
no
Crew Smoke :
No
Crew Pets :
No
Guest Pet :
No
Children Allowed :
Yes
Min Child Age :
ask

Crew Profile

Captain Name :
Michael Lang
Captain License:
USCG 100grt, Rescue Diver
Number of Crew:
3
Nationality/ies:
US
Language/s:
English
Crew Licenses:
Le Cordon Bleu culinary courses, Certified Nursing Assistant
Crew Details:
Jennifer Lang Chef

CAPTAIN MICHAEL AND CHEF JENNIFER LANG

MICHAEL and JENNIFER's adventures began in 2003, their love affair with sailing evolved from a desire to travel at a pace slow enough for all the colors of the world to soak in and leave a stain. They are adventure seekers on a quest for discovery, excitement and new friends.
An inseparable married team, they describe themselves as best friends as well.

In 2011, they decided to become yacht owners the unconventional way by building a 45ft Catamaran. It took them two years working on weekends to launch their Catamaran; they then decided to move to the Caribbean in pursuit of work as yacht crew.
In 2013, they moved to the British Virgin Islands to begin their careers in yachting. Over the course of seven years working as Yacht Crew they have completed over 70 Luxury Term Charters. They began operating Sailing Yachts in the Virgin Islands, completing four seasons and then expanded their expertise to operate Motor Yachts. Together they have Crewed on many different types of sailing catamarans and motor yachts in many cruising areas around the world; Caribbean Leeward and Windward, Florida, Bahamas, New Zealand, British Columbia Canada, Southern California and the Pacific Northwest. They are naturally a great team that delivers outstanding yacht charters.

MICHAEL is originally from California. He approaches life as an everlasting expedition always in search of the next adventure. His career prior to being a Yacht Captain was working as an Industrial Engineer for 15 years. He is an engineer at his core and constantly focuses his
energy on solving challenges. As a Yacht Captain he also handles the Engineering scope and has freelanced as the Ships Engineer on Motor Yachts >100ft.
Michael is active and energetic, always happy to be a guide for outdoor activities, sailing and water sports. His practice in addressing challenges has fostered an even-keeled character, reinforced with the patience to reap the potential of hard work while leading life with imagination. He accentuates the pursuit of his dreams with a can-do attitude.

JENNIFER is originally from Oregon. She has a passion for fresh local food and world cuisines. She studied to become a chef earning a degree from the Le Cordon Bleu College of Culinary Arts. As part of her schooling she traveled to Paris, France, where she honed her skills and specialized in patisserie. She worked for seven years as a chef in various capacities and specialties, then changed her focus to attend Portland State University with an interest in health care. While going to college she worked as a professional nanny and personal chef for busy families. The culmination of these experiences positioned her as an outstanding Yacht Chef, Mate and Stewardess.
She is a versatile yacht chef capable of delivering a variety of cuisines. The foundation of her culinary expertise as a trained professional chef and her methods of cooking from scratch with raw ingredients cater to fastidious and well-trekked palates. Jennifer takes pride in delivering exemplary culinary experiences. She is an expert when it comes to food preferences and allergies. As a host she works hard to impress and has earned accolades from an abundance of guests with accomplished palettes.

Read more
Yacht Charter TOP SHELF Crew Yacht Charter TOP SHELF Crew

Water Entertainment

Dinghy :
24' Cobia towed tender
Dinghy Hp :
300hp.
Dinghy Pax :
10
Adult Wskis :
Yes
Kids Skis :
Yes
Jet Skis :
No
Wave Run :
No
Knee Board :
Yes
Wind Surf :
No
Gear Snorkel :
4
Tube :
Yes
Scurfer :
No
Wake Board :
Yes
One Man Kayak :
No
Two Man Kayak :
No
Float Mats :
Yes
Swim Platform :
yes
Boarding Ladder :
yes, stairs/handrail
Dinghy Sailing :
no
Games Beach :
No
Fishing Gear :
Yes
Fish Gear Type :
trolling/spinning
Num Fish Rods :
7
Under Water Cam :
Yes
Under Water Video :
Yes
StandUp Paddle:
Yes
Deep Sea Fishing:
Yes
Other Toys :
2 x Sea scooters
Note: Cobia tender "Chaser" not available during the summer in Hilton Head, SC

Scuba Diving

Scuba :
Yacht offers Rendezvous Diving only
License Info :
-
Compressor :
Not Onboard

Onboard Entertainment

Vcr Dvd :
Yes
Salon Stereo :
Yes
Board Games :
Yes
Num Books :
Kindle
Num Dine In :
yes
Sat TV:
Yes
Other Entertain :
Top Shelf feels like a new boat! She had very little running time before the present owner purchased her. The purchase was followed by a refit featuring new paint, new decking and flooring, new soft furnishings, plus beautifully built and designed new cabinetry.

Menu

Jennifer Lang Le Cordon Bleu Chef ~American Inspired Menu~

Breakfast~Served with Nespresso or French press coffee, selection of teas, fresh fruit, yogurt and granola
FRENCH TOAST-Grand Mariner custardy French toast dusted in powdered sugar, topped with homemade orange butter, served with sausage and fresh fruit
DENVER OMLETE-Eggs, cream, ham, bell pepper, onion, and Cheddar cheese
HOMEMADE CINNAMON ROLLS-Freshly baked cinnamon rolls with cream cheese frosting served with chefs. Choice of protein
FINGERLING POTATO LEEK HASH-Potatoes, leeks, garlic, Swiss chard, eggs and shaved Gruyere cheese served with French bread
BAKED OATMEAL-Steel cut oats soaked in coconut milk layered with bananas and blueberries served with crisp bacon
BISCUITS AND GRAVY-Homemade rosemary biscuits smothered with creamy mushroom sausage gravy
BREAKFAST BURITO-Scrambled egg, bacon, sausage, potatoes, onion, avocado, cheddar served with salsa and sour cream
 
Lunch:
HAZELNUT CRUSTED CHEVRE SALAD-Mixed greens tossed with citrus vinaigrette topped with warm hazelnut – crusted goat cheese rounds, apples, and grilled chicken
TURKEY CLUB WRAP-Turkey breast, crisp bacon, Swiss cheese, spinach, tomato, and red onions served with chipotle aioli and Kettle potato chips
WEDGE SALAD-Wedge of iceberg lettuce, topped with chopped avocado, hard boiled eggs; crisp bacon bits, blue cheese crumbles, and fried shallots drizzled with a buttermilk blue cheese dressing
PORTER MEATLOAF SANDWICH- Blend of pork and beef, with beer, onions, celery, carrot, parsley egg, breadcrumbs, and seasonings, baked on a hoagie roll with gruyere cheese served with pickle spears and mixed greens
MAC AND CHEESE-Baked macaroni and cheese with a cheddar béchamel sauce and buttered breadcrumbs
CHICKEN SALAD SANDWICH-Shredded chicken, celery, onion, fresh dill, grape tomatoes served on homemade focaccia bread with Kettle chips
SALMON CAESAR SALAD-Blackened grilled salmon, romaine salad tossed with tangy Cesar dressing, shaved Parmesan cheese and homemade croutons
 
Appetizer:
COCONUT PRAWNS-Crispy coconut prawns served with jalapeno citrus chutney
POPCORN SHRIMP-Bay shrimp lightly seasoned, golden brown served with cocktail sauce
QUINOA CAKES-Cheesy quinoa cakes severed with roasted garlic aioli
HOMEMADE PRETZEL-Hot pretzels served with sharp cheddar cheese sauce and sweet mustard
SMORGASBOARD-Pate, cured meats, cheese, olives, pickled vegetables, candied nuts, tapenade, fresh fruit, crackers and crostini
WRAPPED DATES-Goat cheese stuffed bacon wrapped dates
BRUSCHETTA-Avocado and cherry tomato bruschetta with balsamic reduction sprinkled with chiffonade basil
 
Dinner:
CHICKEN AND WAFFLES-Savory cornmeal waffle topped with spicy fried chicken tenderloin drizzled with maple syrup
GRILLED SALMON-Grilled Salmon served with beetroot puree and sautéed asparagus
JALAPENO CHEESEBURGERS-Hand formed all beef patty with a Worcestershire coffee glaze, topped with caramelized onions, cheddar cheese and a spicy ranch sauce on a sesame bun served with a side of potato salad
GRILLED MAHI MAHI-Grilled Mahi Mahi drizzled with a grilled pineapple sauce served with cous cous, and vegetable medley
MATAMBRE-Flank steak stuffed with swiss cheese, spinach, asparagus, chicken-apple sausage served with whipped mashed potatoes and pan jus demi glace
PORK CHOPS-Bone-in seared pork chops served with au gratin potatoes, applesauce, and buttered peas
CHICKEN POT PIE-Savory béchamel sauce with chunks of tender chicken, carrots, celery, onion, mushroom, and peas topped with a buttery flaky crust served with mixed greens
 
Dessert:
CHOCOLATE STOUT BROWNIES-Rich chocolate brownies served warm with vanilla ice cream garnished with chopped pistachios
STRAWBERRY SHORTCAKE-Fresh buttermilk biscuits layered with Chantilly cream and sweetened strawberries
TRIPPLE BERRY CRUMBLE-Warm baked berries with oat crumb topping served with vanilla ice cream
ICE CREAM SANDWICH-Fresh baked chocolate chip cookies filled with vanilla ice cream
APPLE PIE-Sweet and tart apple pie made with Granny Smith Apples served with Chantilly cream
CARROT CAKE-Spiced carrot cake with coconut, chopped nuts, pineapple, and carrots with cream cheese frosting
POACHED PEARS-Ripe pears poached in white wine with vanilla beans and spiced drizzled with honey and mascarpone cream and chopped candied nuts

Jennifer Lang Le Cordon Bleu Chef ~French Inspired Menu~

Breakfast {le petit déjeuner} ~Served with Nespresso or French press coffee, selection of teas, fresh fruit, yogurt and granola~
OEUFS A LA BENEDITCINT {Eggs Benedict}- Poached eggs served over an English muffin and Canadian bacon topped with hollandaise sauce sprinkled with smoked paprika served with fresh fruit
ALVEINS POMME DE TERRE HACHAGE {Fingerling Potato Hash}-Potatoes, leeks, garlic, Swiss chard, eggs and shaved Gruyere cheese served with French bread
FRESH BAKED BRIOCHE-Warm Brioche served with preserves and cream cheese
OEUFS EN COCOTTE {Eggs in Cream}-Baked Eggs topped with a spoonful of heavy cream served with French bread
PATE A CREPES {Crepes}-Fresh fruit crepes with cream cheese filling and fruit topping served with Canadian bacon
QUICHE LORRAINE-Pâte brisée dough, creamy egg custard and bacon served with fresh fruit
GAUFRES BELGES {Belgian Waffle}-Crisp waffles served with an assortment of toppings -fresh fruit, Chantilly cream, chocolate sauce

Lunch {Déjeuner}:
SALADE AUX BETTERAVES ET NOISSETES-Butter lettuce with hazelnut vinaigrette, marinated beets, onions, Roquefort cheese, and toasted hazelnuts
HOMARD EN CROUTE-Savory Lobster pot pie topped with golden puff pastry served with mixed green salad
BEEF SALAD PARISIENNE-Grilled thinly sliced steak, mixed with potatoes, French beans, cucumber,tomato, peppers, and celery tossed with homemade herbed vinaigrette garnished with eggs, cornichons and sliced red onion
TARTE A L’OIGNON-Pate Brise dough filled with sautéed onions topped with Gruyere cheese served with mixed greens
MONTE CRISTO-A double-decker of Swiss cheese, ham, turkey, battered, fried, and dusted with powdered sugar served with preserves and kettle chips
NICOISE STUFFED BAGUETTE-Hollowed baguette, drizzled with shallot vinaigrette filled with Northwest Wild Products line caught Albacore Tuna, layered with tomatoes, basil, kalamata olives, and hard-boiled eggs served with pickle spears and mixed greens
SAUSAGE EN BRIOCHE-Brioche stuffed with sausage served with potato salad and a variety of Mustards
 
Hors d’Oeuvres:
FROMAGE and CHARCUTERIE PLATE-Pate, cured meats, cheese, olives, pickled vegetables, candied nuts, tapenade,fresh fruit, crackers and crostini
TUNA NICOISE CAKES-Seared tuna mixed with breadcrumbs, capers, green onion, olives, lemon zest, egg, vinegar and anchovy paste cooked until golden brown served with lemon aioli
SAUSAGE EN BRIOCHE-Brioche stuffed with sausage served with a variety of mustards
PROVENCAL VEGETABLE TART-Flaky pastry crust filled with ingredients found in ratatouille {eggplant, tomatoes, zucchini, bell pepper, onion and fresh herbs} topped with shaved Gruyere cheese
CHAMPIGNONS FARCIS {Stuffed mushrooms}-Mushrooms sautéed in Madeira stuffed with onions, breadcrumbs, cheese and fresh herbs
TAPENADE NOIR A LA FIGUE {Olive Spread with Figs}-Classic Provençal spread made with black olives and cured anchovies sweetened with dried figs served with crostini
MINI SMOKED SALMON CROQUE-MONSIEUR-Round rye bread round filled with smoked salmon-cheese spread dipped in eggs and grilled until golden brown
 
Dinner {Diner}:
BEEF WELLINGTON-Marinated beef tenderloin wrapped in prosciutto, coated with minced sautéed mushrooms, shallots and pate wrapped in puff pastry baked until golden brown served with a decadent Maderia sauce, mashed red potatoes and sautéed asparagus
CASSOULET-Hearty bean casserole with tender chunks of pork and lamb flavored with fresh herbs topped with breadcrumbs served with salad and French bread
SCALLOPS MORNAY-Smoked ham, poached scallops in white wine, Duchess potatoes drizzled with mornay sauce topped with buttered crumbs served with medley of sautéed vegetables
COQ AU VIN-Pan seared chicken cooked in red wine with onions, mushrooms, and bacon served with parsley potatoes and buttered peas
PORK A LA MOURTARDE NORMANDE SAUCE-Pork with mustard cream sauce served with turnip and potato puree and French beansPOULET AU PORTO-Roasted chicken steeped with port wine, cream and mushrooms served with fromage risotto and asparagus
 
Dessert:
STRAWBERRIES ROMANOFF-Fresh Strawberries marinated in orange juice and aged Tawny Port served with whipped Chantilly cream and topped with chopped pistachio nuts
APRICOT SOUFFLE-Apricot flavored lightly baked cakes served with Vanilla-Rum Crème Anglaise
COFFEE GRANITA-Coffee essence iced dessert topped with cardamom Chantilly cream
TARTE NORMANDE AUX POMMES A LA PATE SABLEE-Creamy custard, Cognac, sweet sugar crust dusted with powdered sugar
CHARLOTTE A LA FRAMBOISE-Raspberry Charlotte Light fluffy cake filled with raspberry cream served with raspberry- pear brandy sauce garnished with chocolate shavings
MOUSEE AU CITRON-Creamy lemon mouse served with sweet cookies
PROFITEROLES-Pate choux filled with flavored cream topped with warm chocolate sauce and powder sugar

Jennifer Lang Le Cordon Bleu Chef ~Caribbean Inspired Menu~

Breakfast ~Served with Nespresso or French press coffee, selection of teas, fresh fruit, yogurt and granola
CREOLE BLACK BEAN AND CHEDDAR OMELET-Fluffy cheddar omelet filled with seasoned black beans topped with cheddar cheese, homemade chipotle salsa and a dollop of sour cream
PANCAKES-Golden pancakes served with homemade papaya butter and crisp bacon
LOBSTER BENEDICT-Creamy lobster mixture served atop a toasted English muffin with wilted spinach and hollandaise sauce
RUM SOAKED FRENCH TOAST-Stale bread soaked in rum, eggs and milk cooked until golden brown served with a delicious syrup {maple syrup, Coco-Lopez, rum and nutmeg}
HUEVOS CARIBBEAN-Sautéed onion, bell pepper, tomatoes, habaneros, mango chutney, garlic and beer served atop a toasted corn tortilla with poached eggs and shredded Monterey Jack cheese
CARIBBEAN BAGEL AND LOX-Toasted bagels spread with pineapple-lime cream cheese topped with sliced tomato, lox, and onion slices, salt and pepper
GIZADAS-Flaky piecrust filled with a sweet chewy coconut filling

Lunch:
LAMB KABOBS-Jerk marinated lamb chunks skewered with pearl onions and bell peppers served with rice pilaf
BAKED JERK CHICKEN WINGS-Marinated jerk chicken wings and drumsticks served with tamarind-apricot dipping sauce
WEST INDIAN MEAT HAND PIES-Seasoned beef, peppers, pimento stuffed olives and cheddar cheese stuffed in homemade pastry dough
JERK SHRIMP SALAD-Jerk seasoned shrimp mixed with lime juice, celery, onion, tomato tossed in a white wine vinegar dressing served atop leaf lettuce with slices of avocado and tomato wedges garnished with parsley
JAMAICAN JERK MEATBALL SANDWICH-Jerk seasoned meatballs served on a hoagie roll with grated cheddar cheese and Caribbean-style pepper sauce served with plantain chips and pickles
CHICKEN ROTI-West Indian curried roti filled with potatoes and tender chicken served with pineapple-carrot slaw

Appetizer:
TAMALES-Shrimp filled tamales steamed in banana leaves topped with chipotle salsa and a dollop of crema
SWEET POTATO CAKES-Savory sweet potato cakes topped with greek yogurt and pineapple-mango chutney
CONCH FRITTERS-Golden fried fritters served with lemon butter
CARIBBEAN SALSA WITH CORN CHIPS-Fresh tomatoes, black beans, ripe papaya, red onions and black olives in a lemony-brown sugar vinegar dressing served with fresh corn chips
COCONUT PRAWNS-Crispy coconut prawns served with tamarind ginger sauce
CARIBBEAN BEEF FILET-Seared and roasted beef tenderloin served on crostini with spicy aioli
TOSTONES-Fried plantains sprinkles with salt and garlic powder

Dinner:
JERK CORNISH HENS-Grilled jerk seasoned game hens basted with a honey-ginger sauce served with rice and beans
SWEET AND SPICY CRUSTED MAHI MAHI-Cinnamon, ginger, breadcrumbs, and pistachio crusted mahi mahi drizzled with a citrus sauce served with coconut rice and sautéed snap peas
PORK LOIN CHOPS-Jerk seasoned pork chops with apple and tamarind-apricot sauce served with hand cut sweet potato fries and Jamaican coleslaw
PONCE- OVEN FRIED FISH WITH MOJO SAUCE-Puerto Rican style fish baked with adobo seasoning and covered with mojo sauce served with black beans and rice
POC CHUC-Garlic and sour orange marinated pork loin with black beans and pickled cabbage
GINGER-LIME RIBS WITH MANGO-GUAVA BBQ SAUCE-Pork ribs cooked with a ginger-lime rub covered in a savory-sweet mango-guava BBQ sauce served with corn on the cob and star fruit-nutted rice with raisins
BEEF TENDERLOIN-Grilled beef tenderloin with chipotle-lime compound butter, jerk seasoned shrimp skewers, mashed potatoes and sautéed squash medley

Dessert:
MANGO AND PINEAPPLE UPSIDE DOWN CAKE-Sponge cake topped with sweet mango-pineapple served with Chantilly cream and homemade caramel sauce
KEY LIME PIE-Tangy and smooth lime filling with Chocolate-Almond crust with Chantilly cream
SWEET POTATO AND MACADAMIA NUT PIE-Flaky cornmeal pie crust sprinkled with spiced macadamia nuts filled with a creamy sour cream-sweet potato filling topped with vanilla ice cream and grilled honey pineapple
SANTIAGO ALMOND TORTE-Fluffy almond torte served with honey whipped cream and fresh berries
PLANTAIN TARTLETS-Flaky piecrust filled with sweet plantains drizzled with homemade chocolate sauce
TROPICAL TRIFLE-Layers of homemade pound cake with strawberries, mangoes, red grapes and kiwi fruit topped with sweet sherry custard. Garnished with white chocolate curls
BAKED BANANAS-Rum baked bananas sprinkled with cinnamon, nutmeg, and brown sugar topped with vanilla ice cream
 
 

Rates

2 Pax 4 Pax 6 Pax 8 Pax
Winter 2020 to 2021 $34,000 $34,000 $34,000 $34,000
Summer 2021 $34,000 $34,000 $34,000 $34,000
Winter 2021 to 2022 $34,000 $34,000 $34,000 $34,000
Summer 2022 $34,000 $34,000 $34,000 $34,000
Rates are per week

Rate Terms:

Inclusions and exclusion are not standardized across the different yachts, with each offering slightly different terms. Please contact us for a proposal that details the yacht’s availability and individual pricing based on the number of guests in your party, as well as the list of the inclusions and exclusions for that particular yacht.


This Yacht offers a “Plus Expenses” Rate:


Included are the Yacht and its onboard equipment as well as the Captain, Chef and Crew’s services.


Excluded are food and beverages, fuel for the yacht and its tender, any dockage, airport transfers costs, onshore excursions and tours, as well as any cruising permits, licenses and other charter related expenses. Crew gratuity, although optional is customary at 15% - 20% of the charter rate for the Caribbean and 10% - 15% for the Mediterranean.


Advanced Provisioning Allowance:
For "Plus Expenses" charters, yachts request an Advance Provisioning Allowance (APA), which is generally estimated at 20% - 25% of the base charter fee for sailing yachts (catamarans and monohulls) and at 30%-35% for motor yachts. The APA essentially creates a bank account for the Captain to purchase provisions, fuel, dockage, food, beverages, bar, and other consumables on the charterer's behalf. The Captain will keep all receipts and manage a running balance of the account, so that expenditures can be checked at any time. Any amount not used will be refunded at the end of the charter. If during the charter the costs have exceeded the collected APA, then additional funds will be required for the outstanding bills. All purchases are transparent and nothing is marked up. The APA is used purely for the charterer's provisions and charter-related expenses.


Please Note:
Our team endeavors to provide up to date and accurate information regarding each yacht in our listing, however some yachts reserve the right to make last minute changes to their availability and rates. With this in mind, please note that premium rates may be attached to certain destinations and dates, such as Christmas and New Years in the Caribbean or July and August in the Mediterranean. Kindly contact us for a proposal that details the yacht’s final rate and availability.

Calendar

Please Note:
Our team endeavors to provide up to date and accurate information regarding each yacht in our listing, however some yachts reserve the right to make last minute changes to their availability and rates. With this in mind, please note that premium rates may be attached to certain destinations and dates, such as Christmas and New Years in the Caribbean or July and August in the Mediterranean. Kindly contact us for a proposal that details the yacht’s final rate and availability.

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+1 (954) 228-5562